Heat 2 Tbsp of the butter and the oil in a large skillet, on medium-high.

Add scallops to the pan in a single layer (you may need to do multiple batches if your pan is small) and sear both sides until golden brown, about 1 minute per side. Remove scallops and set aside in a large bowl. The scallops will naturally release some liquid - don’t throw this away!

Once the scallops are seared, add the ginger and garlic to the empty skillet and saute until fragrant.

Add wine and vinegar to the pan and cook on high heat for 2 minutes, scraping the bottom of the pan to take up all the flavour from the browned garlic and ginger.

Mix in the cream and the remaining butter, and keep cooking until the sauce thickens enough to coat the spoon, about 3 minutes.

Return the scallops and any collected juices to the skillet, and simmer for another 5 minutes or until scallops are just opaque in the centre.